Singapore noodles – Enjoy the classic taste of Chinese takeaway right in your home with this quick and easy dinner recipe. Rice stick noodles are loaded with tender chicken, succulent shrimp and nutritious veggies, then flavored with curry powder for a delicious finish.
In the culinary world, noodles are the quick fix for a busy day meal. In fact, noodles, in any form, are highly customizable, and it’s an easy way to bring a visual appeal to your meal with plenty of beautiful seasonal produce.
When it comes to noodles, the rules are simple. Choose your favorite type of noodles – rice, whole wheat, soba – the possibilities are endless. Load them with plenty of vibrant veggies and your favorite protein. Drizzle with flavorful sauces. And finally, bring in different kinds of textures with delicious toppings like sesame seeds, scallions (spring onions) or peanuts. In short, noodles helps you create show-stopping meal to adorn your dinner table without too much effort.
Speaking of noodles, this Singapore noodles is one of my all-time favorite noodle recipes. So simple to whip up, you can get dinner sorted the very last minute.
Alright, the base of this recipe is rice stick noodles, and these are easily available in your local grocery stores. Soak the noodles in boiling water for few minutes and drain.
Now you can start with the actual stir frying process. The stir fry mixture is a combination of garlic, vibrant veggies, chicken, shrimp, curry powder and soy sauce. To add oodles of flavor to these Singapore noodles, I added plenty of veggies, chicken, shrimp, and eggs. You see, adding your favorite elements is what makes noodles so popular and extra delicious. So, don’t hesitate to pick your favorite element to add to the noodles.
Now, the most important elements that make this noodles so good. First, curry powder which adds the spicy flavor to it. Don’t forget to choose one with the right level of heat, from mild to very spicy. That being said, you can always use homemade curry powder. But, you know, store- bought ones make an effortless addition. Second, soy sauce. Just go with the regular soy sauce. Simple as that.
Finally, don’t skip extra garnish with scallions (spring onions). That’s it! Delicious Singapore noodles for your next dinner. So, what are you waiting for? Come on, dig in!
- 200g rice stick noodles (vermicelli noodles)
- 1 tbsp oil
- 2 eggs, lightly whisked
- 2 garlic cloves, minced
- 1 medium onion, thinly sliced
- 2 stalks spring onions (scallions), thinly sliced
- 1 medium bell pepper (capsicum), thinly sliced
- 200g boneless chicken (I used chicken thigh fillet), cut into thin strips
- 100 g shrimp (prawns), deveined and cleaned
- 2 tbsp curry powder
- 2 tbsp soy sauce
- Boiling water
- Spring onions (scallions), chopped, to garnish
- Place noodles in a heatproof bowl. Pour in boiling water. Soak for 5 minutes. Drain. Rinse in cold water. Drain again. Set aside.
- Heat oil in a large frying pan or wok over high heat. Add eggs to the pan. Season with salt. Cook, and use a large spoon to break it down into small pieces. Remove scrambled eggs from the pan. Set aside.
- Add garlic, onions, bell peppers (capsicums) and spring onions (scallions) to the pan. Stir fry for 2-3 minutes until tender. Add chicken, shrimp, soy sauce and curry powder. Stir fry for 4-5 minutes or until chicken is cooked through. Stir in noodles and scrambled eggs. Stir fry for a further 2 minutes. Garnish with chopped spring onions (scallions).
- In the traditional version of this recipe, Chinese bbq pork or char siu is added
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